This Gluten Free, Low Carb meal takes chicken to a whole new level. Seriously could smell the spices down the block. I would make for guests or family any day of the week. Elegant but quick to make.
- 8 boneless, skinless chicken thighs
- Salt and pepper
- 3 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 16 thin slices pancetta
- 3 tablespoons extra virgin olive oil (EVOO)
- 1/2 cup dry white wine
- 1 can of artichoke hearts, quartered
- 1 lb of asparagus
Season the chicken with salt and pepper. Combine the rosemary, garlic and 2 teaspoons lemon zest, then rub over the chicken. Wrap each chicken thigh with two slices of the pancetta.
In a large skillet, heat the EVOO, three turns of the pan, over medium-high. When the EVOO begins to ripple, add the chicken and brown until crispy, about 4-5 minutes per side. Add the wine, shaking the pan for 1 minute. Add the can of artichokes and reduce the heat to medium. Simmer until the chicken is cooked through, about 8 minutes, turn pan down to warm.
In another pan cover asparagus with water and boil for 3-4 minutes, until cooked, but crispy. Strain. Drizzle with EVOO and lemon juice, season with salt and pepper.
Serve the chicken with the asparagus and artichokes immediately for best results. Enjoy with a glass of your favorite wine!